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Chocolate Marbled Gingerbread
8 tbsp unsalted butter, room temperature
1 ½ cups water
1 cup unsulphured molasses
1 tsp baking soda
2 ½ cups unbleached all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tsp ground ginger
1 ¼ tsp ground cinnamon
Pinch ground cloves
1 cup firmly packed light brown sugar
1 large egg
4 ounces 63% semi-sweet chocolate, melted
Ice cream (optional)
Position rack in center of oven and preheat to 350F. Butter bottom and sides of 9 x 13” baking pan.
In small saucepan, bring water to boil. Remove from heat and stir in molasses and baking soda. Set aside till lukewarm about 10 minutes.
Sift together flour, baking powder, salt, ginger, cinnamon and cloves.
In bowl, beat butter and sugar on medium-high speed about 2 minutes or till light and fluffy. With mixer running add egg and mix until combined, stopping to scrape down sides of bowl as necessary. On low speed, alternately add dry ingredients and molasses mixture.
Pour about 1/3 of batter into small bowl. Add chocolate and stir to combine.
Pour plain batter into baking pan. Evenly space about 6 heaping spoonfuls of chocolate batter on top of plain batter. Pull a skewer through batter to marble chocolate and plain batters.
Bake 30-35 minutes or till skewer inserted into center comes out clean. Allow to cool completely in pan.
Cut in squares and serve topped with ice cream if desired.
from my new cookbook by Scharffenberger (makes of fine high quality chocolates).
Originally posted by LEWTFL
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8 tbsp unsalted butter, room temperature
1 ½ cups water
1 cup unsulphured molasses
1 tsp baking soda
2 ½ cups unbleached all-purpose flour
1 tbsp baking powder
½ tsp salt
2 tsp ground ginger
1 ¼ tsp ground cinnamon
Pinch ground cloves
1 cup firmly packed light brown sugar
1 large egg
4 ounces 63% semi-sweet chocolate, melted
Ice cream (optional)
Position rack in center of oven and preheat to 350F. Butter bottom and sides of 9 x 13” baking pan.
In small saucepan, bring water to boil. Remove from heat and stir in molasses and baking soda. Set aside till lukewarm about 10 minutes.
Sift together flour, baking powder, salt, ginger, cinnamon and cloves.
In bowl, beat butter and sugar on medium-high speed about 2 minutes or till light and fluffy. With mixer running add egg and mix until combined, stopping to scrape down sides of bowl as necessary. On low speed, alternately add dry ingredients and molasses mixture.
Pour about 1/3 of batter into small bowl. Add chocolate and stir to combine.
Pour plain batter into baking pan. Evenly space about 6 heaping spoonfuls of chocolate batter on top of plain batter. Pull a skewer through batter to marble chocolate and plain batters.
Bake 30-35 minutes or till skewer inserted into center comes out clean. Allow to cool completely in pan.
Cut in squares and serve topped with ice cream if desired.
from my new cookbook by Scharffenberger (makes of fine high quality chocolates).

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